Other books that might interest you

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  The Anti-Anxiety Diet - A Whole...

  Ali Miller

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  “A whole brain/gut/body approach, conceptualized to calm the mind while simultaneously diminishing worry and panic.” —The Thirty 
   
  Your diet plays a dynamic role on mood, emotions and brain-signaling pathways. Since brain chemistry is complicated, The Anti-Anxiety Diet breaks down exactly what you need to know and how to achieve positive results. 
   
  Integrative dietitian and food-as-medicine guru Ali Miller applies science-based functional medicine to create a system that addresses anxiety while applying a ketogenic low-carb approach. By adopting The Anti-Anxiety Diet, you will reduce inflammation, repair gut integrity and provide your body with necessary nutrients in abundance. This plan balances your hormones and stress chemicals to help you feel even-keeled and relaxed. 
   
  The book provides quizzes as well as advanced lab and supplement recommendations to help you discover and address the root causes of your body’s imbalances. The Anti-Anxiety Diet’s healthy approach supports your brain signaling while satiating cravings. And it features fifty delicious recipes, including:Sweet Potato Avocado ToastZesty Creamy Carrot SoupChai Panna CottaMatcha Green SmoothieCarnitas Burrito BowlCurry Roasted CauliflowerSeaweed Turkey Roll-UpsGreek Deviled Eggs

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  A Cook's Initiation into the...

  Philippe Emanuelli

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  “Sumptuous photography . . . the minimalist dishes showcase a nearly infinite range of flavors and textures you can achieve with just a few ingredients.” —New York Daily News 
   
  This beautiful guide to buying, storing, and cooking more than twenty varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than one hundred color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop or in the hands of a nature lover. 
   
  Recipes include:Hot Dogs with Summer TrufflesGnocchi with ChanterellesVeal Chops with Fairy Ring Mushrooms in CreamGratin of Morels and Green AsparagusSt. George’s Mushroom TartareRaw Mushroom SaladClams with Yellowfoot Chanterelles and SakeOpen-Face Goat Cheese, Porcini, and Shrimp SandwichesMushroom Tea 
   
  “A stunningly beautiful cookbook feast for the eyes. Philippe Emanuelli’s recipes take a Eurocentric approach to using a variety of fungi in dishes both basic and complex.” —Shelf Awareness

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  The Good Fork Cookbook

  Rachel Wharton, Sohui Kim

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  “A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo 
   
  For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. 
   
  “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern  
   
  “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

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  Secrets to Losing Weight &...

  Nathaniel Johnson, Vera Gilford

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  Obesity is the number two lifestyle related cause of disease and death in the United States, with a devastating impact on upon children. It is hard to imagine your child having a shorter life span than you. There is a reason for today's significant rise in disease and weight gain, but age and genetics are the the primary reasons. 
  Using the principles outlined within Secrets To Losing Weight & Preventing Disease, you will learn to lose weight naturally and understand how taking great care for your body will strengthen the cells within your body so they take great care of you.  
  Invest in your health, and discover how to lose weight, prevent disease, and transform your health and lifestyle!

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  Meathooked - The History and...

  Marta Zaraska

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  One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't evolution turn us all into vegetarians in the first place?In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein.

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  Mark Bittman's Kitchen Express

  Mark Bittman

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  “Inspiring” quick, seasonal meals from the New York Times foodcolumnist “will make most readers both salivate and appreciate the ease of his recipes” (Publishers Weekly). 
   
  Do you have 20 minutes to make a great meal? 
   
  In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in twenty minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again! 
   
  “This is a man who loves food in the most unstuffy way possible.” —The Chicago Tribune 
   
  “I’d buy any cookbook Bittman wrote.” —The Miami Herald

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